Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick spray. For the easiest removal, line the pan with parchment paper, leaving an overhang on two sides to act as handles later. This ensures your brownies won’t stick to the bottom and allows for perfectly clean cuts.
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together vigorously by hand for about one minute. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This stage is crucial for developing that classic papery crust on top of the brownies.
- Sift the cocoa powder, all-purpose flour, salt, and baking powder directly into the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the butter mixture. Stop mixing as soon as no streaks of flour remain. Overmixing at this stage will make the brownies tough instead of chewy. If you are using chocolate chips, fold them in now.
- Spread the batter evenly into your prepared baking pan. Bake for 22 to 25 minutes. To test for doneness, insert a toothpick into the center; it should come out with a few moist crumbs attached, but not raw batter. Let the brownies cool completely in the pan before lifting them out and slicing. Cutting them while warm will result in a messy, though delicious, pile.
- Cook Time: 40 minutes